Yield: 10 – 12 servings
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 9 oz unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 vanilla beans, halved lengthwise
- 4 large eggs
- 1 Hawaiian Hazelnut Brew Stick
- 1 cup whole milk
Preheat oven to 350°F. Generously butter 12 cup Bundt cake pan and dust with flour, knocking out excess.
Sift flour, baking powder, baking soda, and salt. Beat butter and sugar in mixer at medium speed until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans into the mixture. Add 1 egg at a time, beating well after each addition, then beat in the contents of the Brew Stick until fully combined. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.